Creamy Mashed Potatoes Recipe (One Pot)

Quick and easy creamy mashed potatoes recipe, made with simple ingredients in one pot on stovetop. Loaded with butter and heavy cream to create silky smooth texture.

This recipe is one of my all-time favorites and a side I go to for almost every party or big meal we host! They look so perfect, companies could use them in a vanilla ice cream commercial because they are so silky smooth. Either way, this is a no-fail, family-approved recipe that is super easy, quick to make, creamy and delicious. They are just as good as my One Pot Mashed Sweet Potatoes Recipe, and both pair well with this Easy Slow Cooker Pot Roast.

Key ingredients

• Potatoes- Best to use Russet potatoes.
• Milk– Use whole for creamiest taste.
• Heavy cream- Be sure it is warm.
• Butter– Unsalted butter will be best.
• Spices- Use salt and pepper for simple, effective flavor.
• Garnish– Including parsley, chives, or cilantro.

Variations

• Garlic version- Simply roast the garlic first and then mix it into the boiled potatoes.
• Cheesy- For this creamy version, add 1 cup of your favorite cheese, such as ricotta, feta, cream cheese, or cheddar.
• Spicy kick– Add 1 finely chopped jalapeno or add 1-2 tsp red chili flakes. Adjust the spice factor, based on your preference.
• Substitute milk– With half and half, heavy cream, or evaporated milk.
• Make without cream- Instead use all milk or even half milk half water. Just be aware that your potatoes won’t be as creamy.
• Add Cream cheese– This will make the potatoes thicker, creamier, and add more fat.
• Use sour cream– Adds a tangy flavor and creamy texture.
• Top with gravy- Like this Homemade Brown Gravy (One Pot) or Easy White Gravy (One Pot).
• Make it Mexican– Add Monterrey jack cheese, jalapenos, and cilantro.
• Loaded- Use various add-ins, such as bacon bits, chives, cheese chunks, bits of cooked broccoli or other vegetables, green onions, and ranch.

How to make creamy potatoes?

1. Peel– And boil potatoes.
2. Whip them– While adding milk and heavy cream.
3. Add in- Butter, salt, pepper and whip until smooth.

What to serve with mashed potatoes?

Many things go with potatoes. This is partly because they can stand as a main dish or side dish. Here are some options to get you thinking:

Salad– Including One Pot Creamy Grape Salad, Easy Green Salad (One Bowl), Best Summer Salad (One Bowl), or Easy Kale Salad (One Bowl).

Vegetables– Such as One Pot Boiled Corn on the Cob, Honey Glazed Carrots (One Pot), Oven Roasted Vegetables (One Pan), or Oven Roasted Broccoli (One Pan).

Stuffing- This is most popular during Thanksgiving, but I can enjoy it all year round. Try my Easy Cornbread Stuffing or Dressing (One Pot) or Instant Pot Vegetarian Stuffing.

Protein-

• Beef– Perfect Roast Beef (One Pot), Garlic Butter Steak Bites (One Pot), Pepper Steak Recipe (One Pot), or Slow Cooker Mississippi Roast.
• Chicken– Crispy Fried Chicken Bites (One Pot) like KFC, Bacon Ranch Chicken (One Pot), or Creamy Lemon Garlic Chicken (One Pot).
• Pork- Instant Pot Pork Tenderloin, Instant Pot BBQ Ribs, or Slow Cooker Ham.
• Lamb- Instant Pot Lamb Shanks

Tips and techniques

• Use leftovers– To make a mashed potato casserole.
• Use unsalted butter– Or else these potatoes will become very salty.
• You must use Russet potatoes– Because I believe they create the best mashed potato texture.
• To serve a larger crowd- This recipe can easily be doubled or tripled.
• To keep them warm while serving- Keep it covered in a warm oven or transfer them in a crockpot. This way they will keep warm until you’re ready to serve!
• The potatoes must be cooked whole– Do not chop them or they will cook too quickly and become mushy.
• This is not low fat- Just be aware that this recipe is so good because of the full fat ingredients.
• Use butter, not margarine- Because it gives this recipe more flavor and adds creaminess, too.
• Only soften the butter– Do not melt it, because that really deteriorates the creamy texture and makes them very “mushy” and “gooey”
• You must use warm milk– Because it also allows everything to blend together more smoothly.
• Use full fat ingredients- In order to achieve the most creamy, smooth, and delicious potatoes. Using water will make them thin and bland, though it can be done.

Storage

• Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
• Freeze- Leftovers can be stored in a sealed container in the freezer for up to 1 month.
• Reheat- Place in the microwave or warm over a stovetop until warmed through. If frozen, thaw beforehand.
• Make ahead- These are great to make a head for parties and potlucks. Make this dish up to 2 days before you need it by placing it in a sealed container in the fridge. Reheat before serving. You can even make it up to one month ahead if placed in a sealed container in the freezer. Then thaw in the fridge and reheat.

Other potato recipes

• Creamy Breakfast Potatoes (One Pan)
• Crispy Sauteed Potatoes (One Pot)
• Oven Roasted Baby Potatoes (One Pan)
• Microwaved Baked Potatoes (One Pot)
• Parsley Potatoes (One Pot)

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Creamy Make Ahead Mashed Potatoes (One Pot)

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Quick and easy creamy mashed potatoes recipe, made with simple ingredients in one pot on stovetop. Loaded with butter and heavy cream to create silky smooth texture.

Yield: 5 People

Ingredients

• 12 Russet potatoes, Peeled
• 3/4 cup Milk, Whole, Warm
• 1/2 cup Heavy cream, Warm
• 3/4 cup Butter, Unsalted
• Salt, To taste
• Pepper, To taste
• 2 tbsp Garnish, E.g. Parsley, chives, basil, cilantro

Instructions 

• In a large pot, add the peeled potatoes and boil them on medium high heat until they are soft.

  Tip: You will know it’s time to remove the stockpot from heat when the center of potatoes can easily be pierced with a fork. 
•  Drain water and place potatoes in the same pot.
•  Whip them, while adding milk and heavy cream.
• Finally, add butter, salt and pepper and whip until fluffy.
• Garnish with finely chopped parsely, chives, cilantro, basil e.t.c and enjoy! 

Notes

• Read all my tips above. 
• Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

Nutrition

Calories: 752kcal, Carbohydrates: 94g, Protein: 12g, Fat: 38g, Saturated Fat: 23g, Cholesterol: 109mg, Sodium: 293mg, Potassium: 2206mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1260IU, Vitamin C: 29.1mg, Calcium: 131mg, Iron: 4.4mg

Course: Side Dish

Cuisine: American

Calories: 752

Author: Abeer